Egyptian Basboussa Recipe
Egyptian Basboussa Recipe is a cake made very different , semolina mix is first baked and then soaked in sugar syrup for an exceptional treat
Ingredients
For The Cake:
- 425 gm Fine Semolina / Chiroti Rava
- 65 gm All Purpose Flour / Maida
- 1.5 tbs Baking Powder
- 65 gm Fresh Grated Coconut
- 200 gm Butter Melted
- 1 tsp Rose Essence
- 125 ml Yogurt / Curd
- 100 gm Sugar
- 10-15 Whole Almonds
For The Syrup:
- 300 gm Sugar
- 200 ml Water
- 1 tsp Rose Essence
Instructions
- Preheat oven to 160C.
- Mix flour, semolina, baking powder, sugar and coconut.
- Mix rose essence and curd.
- Add butter to the semolina mixture and mix well.
- Add the curd and bring everything together to form a crumbly mixture.
- Grease an 8"cake tin and place the dough inside.
- Press it to level the surface.
- Cut it into diamonds with a knife.
- Place an almond in each diamond.
- Bake for 40minutes or until the top is golden brown.
- Meanwhile, in a saucepan, combine sugar, water and rose essence and bring it to boil.
- Pour the hot syrup on the hot cake and set it aside.
- Add some dried rose petals on top of the cake.
- The cake will slowly absorb the syrup and when cool, the surface will be dry to touch.
- Cover the cake with cling film and let it sit for 3-4 hours or overnight.
- Cut along the lines. Remove from pan and serve.